Get Set to Dazzle Your Taste Buds in Malaysia

The old adage that too many cooks spoil the broth doesn’t hold true for Malaysia. The country’s society is a rich tapestry for varied ethnic groups, and its food scene a delicious amalgamation of diverse cooking styles. Malays, Chinese and Indians may be the dominant communities, but not the only ones; Arabs and Thais also register. By consequence, Malaysian cuisine has developed a complexity, enhanced by the availability of rare herbs, vegetables, fruits and spices.

Only recently has the world stumbled upon the rich flavours of Malaysia. It’s finally being accorded the status that Chinese and Thai cuisines have enjoyed. While taking in the country’s tropical forests, heritage experiences and stunning beaches, this is what your plate should look like!

Staples

Nasi lemak is nothing like the basil or egg fried rice of Thailand and China respectively. Flavours of peanuts, hot-sweet sambal paste, cucumber slivers, boiled egg and anchovies explode on a bed of rice simmered in coconut milk. It’s usually an accompaniment to lamb curry. On the other hand, plain boiled rice is eaten with stir-fries and fiery curries. Noodles are made from a variety of ingredients including moong dal, wheat, rice and vermicelli. Don’t miss roti cannai, a derivative of Indian bread, dosas and puris that are accepted breakfast staples too!

Street Food

Travelling to Malaysia to gorge on street food is one of those things to do before you die! Kuala Lumpur has its share of street food, but Penang is where you’ll find plenty of it. Satay aside, Nyonya – a peculiar cuisine that has evolved with the interface of Thai, Malay and Chinese influences, informs the street flavours of Malaysia in a big way. The famous Malaysian hawker noodles is another dish that has made its way to the fanciest restaurants across the globe. But the hot curry laksa tastes best off the street side for a dollar or less! Typically, thin rice noodles are dunked in a bowl full of piquant coconut milk infused with herbs, and topped with fried onions, peanuts, bean-sprouts, tofu puffs, silky chicken shreds and a wedge of lime.

Meats, Poultry & Fish

When is Malaysia, non-vegetarians must savour the rendang curry. It may be Indonesian, but enjoys a cult following in this country. Unlike in China, where non-vegetarian fare can be bland, herbs like lemongrass, galangal, turmeric, kaffir lime, chillies and garlic are hand-pounded in recipes for pork, mutton, lamb, fish, lobster and prawns, crabs and squid. Non-vegetarian broths, roasts, curries and dumplings made from these ingredients burst with flavour. Beef is eaten extensively, though indigenous Hindus avoid it. The best Australian beef is also available in Malaysia. Also, don’t forget to try out a Malaysian version of korma with roti cannai, mee goreng for its fluffy fish balls, prawns fried with tamarind, the street side specialty of aromatic chicken rice, Chinese sausages and rice paper wrapped fish.

Vegetarian Fare

Malaysia doesn’t have distinct seasons; so its goodness of vegetables can be enjoyed year-round. The Chinese contributed to Malay food with stir-fries and Nyonya cuisine added Thai herbs to the mix. The resultant stir-fry of vegetables like mushrooms, greens, water-chestnuts, egg-plant, gourds, beans and broccoli is resonant with flavours of basil, lemongrass and ginger – without unhealthy cornflower or MSG. Vegan dishes like noodle soup mee kari, spicy mee goreng, tofu satay and spiced vegetable rujak salad should all be savoured with a generous helping of sambal (chilli paste) and peanut sauce. So much taste without a calorie overload! Most restaurants use animal-based sauces, stocks, spice-mixes or fish oil. If you are a strict vegetarian, be sure to request the restaurant to not add those ingredients to your food.

Exotic Fruits

Perhaps you’re averse to eating fruits otherwise but in Malaysia, you can’t resist these tropical goodies! Rambutan (Lychee) is a sweet and sour treat. The ‘King of Fruits’ durian, ‘Queen of Fruits’ mangosteen, longan (like a lychee) and tampois are a revelation to communities travelling to South-East Asia. May to July is the best time to visit Malaysia for its fruits, and gorge on fruit buffets particularly in Penang. Vacuum-packed boxes of these fruits are sold for tourists to cart-back home.

Beachside cooking classes are a fun way to learn more about Malaysian flavours. Before you pack your bags, be sure to stock-up on sauces and condiments for home, chiefly a good quality chilli sambal, peanut sauce, rendang paste, and laksa paste. Is your mouth watering already? In that case book your Malaysia Holiday today!